BBQ rubs are basically used as a form of marinade, The best rubs start with just a couple of ingredients and build up from there. Nearly all rubs will contain salt and sugar. The salt draws the flavours of the other spices deep into the meat, while the sugar, combined with moisture from the meat, forms a sticky coating that helps the rub adhere to the food.
Once you get the basics down, you can experiment until you have the barbecue rub that is a combination of flavours that you enjoy.
Rubs are usually applied to(massaged into) the meat at least a couple of hours before the food goes onto the BBQ and in some cases, left to work their magic, 12 - 24 hours in advance.
All our ingredients for rubs are given as "measures", this means you can use a teaspoon, cup or any container, as long as you use the same container throughout.
Mediterranean BBQ Rub - Great with fish, lamb, pork and poultry.
4 Measure of dried Oregano
8 Measure dried Rosemary
2 Measure dried Mint
2 Measure of coarse sea salt
1 Measure of coarsly ground black pepper
1 Measure dried chilli flakes
2 Measures dried Basil
Cajun BBQ Rub (Piri Piri BBQ Rub) - Great with pork and poultry.
1 Measure of coarsly ground black pepper
2 Measures Garlic Powder/ flakes
5 Measures Paprika (smoked hot paprika works best)
1 Measure Fenugreek
1 Measure crushed Chillis (add more if you want to breath fire)
4 Measures dried Pimento flakes
2 Measures Mixed Herbs
2 Measures Coarse Sea Salt
3 Measures Demerera Sugar
2 Measures of Cajun Spice
All Purpose BBQ Rub - As the title suggests, works with just about anything .
1 Measure of coarsly ground black pepper
3 Measures ground Coriander
1 Measures Garlic Powder/ flakes
1 Measure yellow mustard powder
6 Measures Paprika
3 Measures dried Pimento flakes
2 Measures Mixed Herbs
1 Measure ground Celery
2 Measures Coarse Sea Salt
2 Measures Demerera Sugar
